Drop Sugar Cookies

We had the missionaries over for dinner tonight and so I wanted to make some treats. Plus, it’s Superbowl. So, lots of excuses to make a dessert. I really wanted to make sugar cookies because they are absolutely delicious but they take so much time when you factor in chilling the dough, rolling them out, cutting, baking, cooling, and frosting. It’s like an all day event when I make sugar cookies. But still. I needed sugar cookies.

Enter the drop sugar cookie idea. I’ve only made them from a cookie mix and for a mix, they were pretty good. So, I looked up a recipe online knowing the problem was solved and hoped for the best.

Well, they were amazing and I’m definitely going to make them again! I was a little sad they weren’t in cute shapes (I have woodland creatures cookie cutters, dinosaurs, along with the classic cutters), but they satisfied my sugar cookie craving and only took about an hour start to finish. Make them next time you have a little party or get together!

Recipe and photo from Lulu the Baker

1/2 cup butter, softened
1/2 cup crisco
1 cup sugar
1 teaspoon vanilla
1 egg
2 1/2 cups flour
3/4 teaspoon salt
1/2 teaspoon baking soda
2 Tablespoons milk

Preheat oven to 350°F. In the bowl of an electric mixer, cream butter, crisco, and sugar until fluffy. Add vanilla and egg; mix. In a separate bowl, sift together flour, salt, and baking soda. Add dry ingredients to mixer and combine. Add milk and stir until completely incorporated. Roll dough into Tablespoon-sized balls and place on a greased baking sheet. Flatten balls slightly with the palm of your hand or the bottom of a drinking glass dipped in flour. Bake for 10-12 minutes, until cookies are just beginning to turn golden on the edges. Remove from oven and cool completely before frosting. Makes approximately 3 dozen cookies.


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